Recipe: Roasted squash salad with tangy citrus-rosemary vinaigrette

This roasted squash salad is perfect on its own. You can make it a complete dinner by pairing it with roasted chicken or maple glazed pork tenderloin.

Serves 4-5

Ingredients

• 1 ½ pounds squash (butternut, acorn, delicata, etc.) peeled, seeded and cut into 1-inch cubes (about 4 cups)
• 3 teaspoons roughly chopped fresh rosemary or 1 teaspoon dried, divided
• Salt and pepper
• 4 tangerines (mandarin oranges can be substituted)
• 1 large honeybell/naval orange
• 6 cups mixed salad greens of choice
• ¼ cup dried cranberries and/or pomegranate seeds
• Toasted nuts of choice, pecans, almonds, etc.

Directions

Preheat oven to 400 degrees.

Line a cookie sheet with parchment paper and place squash on it. Spray the squash with non-stick cooking spray (e.g. avocado oil PAM). Season with 2 teaspoons of rosemary, salt and pepper.

Roast until squash is just tender and golden, about 20 minutes. Time may vary based on which type of squash you choose, and you may need to stir squash halfway through roasting time. Remove from oven and cool, about 15 minutes.

While the squash is roasting, peel 4 tangerines and remove any seeds. Juice the large honeybell/naval orange and whisk together with the remaining 1 teaspoon rosemary (thyme can also be added if desired). Season the dressing with salt and pepper.

Combine the squash, mixed greens and tangerine slices with the dressing and toss gently to coat. Top with dried cranberries/pomegranate seeds and toasted nuts as desired.

Nutrition Facts (per serving):

300 calories, 14g fat, 75mg sodium, 45g carbohydrates, 5g protein, 11g fiber, 21g sugar

Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.